Best Spicy Mexican Tortilla Soup Recipes

SPICY MEXICAN TORTILLA SOUP

Spicy Mexican Tortilla Soup image

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

Steps:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g

SPICY MEXICAN TORTILLA SOUP

Spicy Mexican Tortilla Soup image

Discover the jalapeño-fueled heat of our Spicy Mexican Tortilla Soup. This Spicy Mexican Tortilla Soup recipe is topped with cheese and crushed chips.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield 8 servings, 1 cup each

Number Of Ingredients 14

Ingredients

2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
1 small onion, chopped
1 jalapeño pepper, seeded, finely chopped
3 cloves garlic, finely chopped
4 small boneless skinless chicken breasts (1 lb.)
4 cups fat-free reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
2 cans (8 oz. each) tomato sauce
2 tsp. ground cumin
1 tsp. chili powder
2 cups frozen corn
1/4 cup finely chopped fresh cilantro
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
2 cups tortilla chips, coarsely crushed

Steps:

Heat dressing in large saucepan on medium heat. Add onions, jalapeños and garlic; cook and stir 5 min. or until onions are crisp-tender. Add chicken breasts, broth, diced tomatoes, tomato sauce and seasonings; bring to boil. Reduce heat; simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally.
Remove chicken from saucepan; shred with fork. Return chicken to soup; stir. Simmer 25 min., stirring occasionally.
Add corn and cilantro; stir. Simmer 10 min. Serve topped with cheese and crushed tortilla chips.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g